Not-So-Kosher Stories is a fiction collection of four short romantic comedy and human-interest stories. "My-Not-So Kosher Wedding" is about a Jewish family who wants their only son Lenny to marry a Jewish girl--and that's that. Their son has other ideas who he wants to marry. A Mexican girl, Lupe, from East LA captures his heart. A fusion of faith and lifestyle makes for a colorful story. "Bar Mitzvah Boot Camp"--after the wedding, Lenny and Lupe have a thirteen-year-old bad boy, Carlos, who gets sent to a military Bar Mitzvah Boot Camp to get straightened after throwing rocks at cars. His Bravo Company has to fight at capture the flag against a group of unbeatable incarcerated felons. "Student Loan" is about a college fraternity who recruits a genius student who also wins at poker most of the time. All the boys in the fraternity gamble their student loan checks in Las Vegas so, they hope, they graduate debt-free. Two sore losers from an opposing fraternity want otherwise. "Deep Pockets" is about a poor African American family who finds a winning lottery ticket. Unfortunately, an evil store clerk tries to cheat them out of it.

When Baxter the pig hears about the joys of Shabbat dinner he tries to become kosher so that he can participate.

“Twitty makes the case that Blackness and Judaism coexist in beautiful harmony, and this is manifested in the foods and traditions from both cultures that Black Jews incorporate into their daily lives…Twitty wishes to start a conversation where people celebrate their differences and embrace commonalities. By drawing on personal narratives, his own and others’, and exploring different cultures, Twitty’s book offers important insight into the journeys of Black Jews.”—Library Journal “A fascinating, cross-cultural smorgasbord grounded in the deep emotional role food plays in two influential American communities.”—Booklist The James Beard award-winning author of the acclaimed The Cooking Gene explores the cultural crossroads of Jewish and African diaspora cuisine and issues of memory, identity, and food. In Koshersoul, Michael W. Twitty considers the marriage of two of the most distinctive culinary cultures in the world today: the foods and traditions of the African Atlantic and the global Jewish diaspora. To Twitty, the creation of African-Jewish cooking is a conversation of migrations and a dialogue of diasporas offering a rich background for inventive recipes and the people who create them. The question that most intrigues him is not just who makes the food, but how the food makes the people. Jews of Color are not outliers, Twitty contends, but significant and meaningful cultural creators in both Black and Jewish civilizations. Koshersoul also explores how food has shaped the journeys of numerous cooks, including Twitty’s own passage to and within Judaism. As intimate, thought-provoking, and profound as The Cooking Gene, this remarkable book teases the senses as it offers sustenance for the soul. Koshersoul includes 48-50 recipes.

An illustrated keepsake collection of old-world Jewish tales of faith and morality. Beautifully packaged with a cloth case, foil stamping, a ribbon book marker, and lush full-color artwork on every page. Jewish Stories of Wisdom is the perfect antidote to our busy, modern lives. It serves as a daily companion that one can return to again and again for a much-needed moment of spiritual sustenance. The 34 stories in this uplifting collection can be read in solitude or shared with others. Among them are "The Poet and the Pirate," "The Language of the Kings," "The Laughter of the Light," "The True Beauty," and many others. Patrick Fischmann is a writer whose work is to gather stories from around the world for a multicultural and spiritual awakening. He is the author of dozens of titles including several in the Contes des Sages series published by Editions du Seuil in France. He is a storyteller, singer, and multi-instrument songwriter. He lives in France.

Kosher USA follows the fascinating journey of kosher food through the modern industrial food system. It recounts how iconic products such as Coca-Cola and Jell-O tried to become kosher; the contentious debates among rabbis over the incorporation of modern science into Jewish law; how Manischewitz wine became the first kosher product to win over non-Jewish consumers (principally African Americans); the techniques used by Orthodox rabbinical organizations to embed kosher requirements into food manufacturing; and the difficulties encountered by kosher meat and other kosher foods that fell outside the American culinary consensus. Kosher USA is filled with big personalities, rare archival finds, and surprising influences: the Atlanta rabbi Tobias Geffen, who made Coke kosher; the lay chemist and kosher-certification pioneer Abraham Goldstein; the kosher-meat magnate Harry Kassel; and the animal-rights advocate Temple Grandin, a strong supporter of shechita, or Jewish slaughtering practice. By exploring the complex encounter between ancient religious principles and modern industrial methods, Kosher USA adds a significant chapter to the story of Judaism's interaction with non-Jewish cultures and the history of modern Jewish American life as well as American foodways.